Meatless Monday: White Bean and Apricot Tajine

This recipe comes to you thanks to a recent Instagram connection – @drpamela.rd. I’m not exactly sure how we found each other, but thankfully we did it in time for me to see her post about a tajine she made recently for her family. Duh! Why didn’t I think of that?! She actually included her recipe in comments on the post, but did not include precise measurements for everything, so I did a little figuring-out on my own. In the end, I would have liked it to thicken up a bit, but that’s just a preference thing. Actually, a tajine is called that for the earthenware pot that is traditionally used to prepare it (which I do not have), but the dish itself is also called “Maraq” (in North Africa and parts of the Middle East), and in Hebrew, maraq means soup. So. I think I nailed it. Thank you, Dr. Pamela for the beautiful inspiration! For the rest of you, here you go.

WHAT YOU NEEDtajine1
* 2-3T coconut oil
* 1/2 an average sized sweet onion, rough chopped

* 1-2T minced garlic (yeah, that much!)
* 1t cinnamon
* 1t ground ginger (you can also grate fresh, which will give it more of a kick, or use ginger paste)
*1t turmeric
* 1 15oz can white cannellini (white kidney) beans
* 1/2 a medium-sized butternut squash, peeled and cubed
* 1 1/2-2C vegetable stock (if you don’t have veggie stock, you can use water; if you don’t need/want it to be completely vegetarian, you can use chicken or beef stock as well)
* 1 15oz can diced tomatoes (low-salt, no spices added)
* 3-4T agave syrup
* 1/2C dried apricots, quartered
* 1/3C slivered almonds

WHAT TO DO
In a large pot over medium heat, heat the coconut oil and add the onion and garlic and brown.

Add the cinnamon, ginger, and turmeric and mix together. Pause to inhale. Whoa Mama!

Add the cannellini beans and butternut squash. Saute for just a few minutes, then add the vegetable stock and diced tomatoes. Stir well to combine all the ingredients and flavors, then reduce heat to medium-low and simmer just a few minutes more.

Add the agave, apricots, and almonds, cover, and simmer 10-15 minutes. Taste and adjust seasonings as necessary. Serve as a stand-alone soup (or maraq!) or over rice. I guarantee the depth of flavor will only intensify over time, so feel free to force leftovers! No need to thank me (but you should probably thank @drpamela.rd!).tajine2

By the way, did you know I’m on Instagram? @workdinnerfamilyrepeat

I’m also on Pinterest: maayans

Do you have any foodie/recipe/food porn Instagrams you absolutely love? Or great Pinterest boards you defer to on a regular basis? I’d love to know about them! Holler in the comments!

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2 thoughts on “Meatless Monday: White Bean and Apricot Tajine

  1. I made this last night. It was incredible! I didn’t cut my butternut squash small enough, so I had to cook it all a bit longer, but it wasn’t a problem – still delicious. I can’t wait to have it again for dinner tonight.
    Five stars!

    Like

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